![Salted Caramel Swiss Meringue Buttercream on top of four cupcakes.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
WHAT YOU GET: A smooth, fluffy, silky Swiss meringue buttercream recipe with a dreamy salted caramel flavor. Like other buttercream recipes, this is a quick & simple topping for your favorite cakes & cupcakes — and I’ll show you how to be successful each and every time.
A good Swiss Meringue Buttercream recipe is a must-have for bakers — and this salted caramel Swiss meringue is one of my favorite variations. The caramel flavor is perfect for classing up some chocolate cupcakes or decorating a show-stopping cake!
My homemade Swiss meringue comes out perfectly silky and smooth every time — that isn’t too overly sweet, unlike its sweeter cousin, traditional buttercream, and is never gritty like other recipes, as there is no powdered sugar involved.
This lighter-than-air frosting comes out amazing every time, so don’t be intimidated by the idea of making a meringue buttercream! This recipe is foolproof, and it all starts with some homemade caramel.
What Is Swiss Meringue Buttercream?
Swiss meringue buttercream is likely what you’ll find in most professional pastry kitchens, and it gets its name because it starts with a Swiss meringue base. Because it uses cooked sugar, it’s much silkier than traditional buttercream.
![A close-up of Salted Caramel Swiss Meringue Buttercream on top of a cupcake.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Salted Caramel Swiss Meringue Buttercream is both salty and sweet.")
What Is The Difference Between Swiss Meringue Buttercream, Italian Buttercream, and Traditional Buttercream?
Buttercream is a mixture of sugar and butter that has been creamed together to make a frosting. The main difference between Swiss meringue buttercream and traditional American buttercream is that Swiss meringue uses cooked sugar, whereas American buttercream uses powdered sugar. American buttercream is sweeter than Swiss meringue buttercream, and the Swiss-style will have a stronger butter flavor. American buttercream is also not as stable and will form a crust when it sits out, while Swiss meringue stays smooth and creamy.
Italian buttercream is similar to Swiss meringue buttercream, except that you pour the hot sugar syrup into egg whites as they are being whipped, which some bakers find a bit intimidating, as opposed to heating the two ingredients together.
Can You Make Swiss Buttercream Ahead?
Yes! You can make Swiss buttercream ahead of when you need it. This buttercream will keep at room temperature for up to 2 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Just be sure to bring it back to room temperature and give it a quick re-beat before using.
Tools You Need To Make Salted Caramel Swiss Buttercream
- Measuring cups and spoons
- Small saucepan
- Double boiler or a saucepan and a heatproof bowl
- Stand mixer or a handheld electric mixer
Gemma’s Pro Chef Tips For Making Salted Caramel Swiss Meringue Buttercream
- Watch the sugar carefully when making the caramel, and keep the cream nearby. To get the best caramel flavor, you want the sugar to get as dark as possible before adding the cream to stop the cooking, but it can go from dark to burnt in a matter of seconds!
- Make sure the caramel is completely cooled before adding it to the buttercream.
- This recipe does not need a thermometer: Egg whites pasteurize at 132° F (56°C), and the sugar will melt when the whites reach 160°F (71°C), so once the mixture does not feel gritty, you know the eggs are safe.
- The butter needs to be softened to room temperature but still slightly cool to properly incorporate into the egg whites.
- Make sure that your egg white are completely cool before adding the butter.
- This buttercream is terrific with my Best Ever Chocolate Cake or cupcakes.
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